Bear Paw

 

This year’s garden got off to a rocky start. We planted radish, beet, carrot, onion and sunflower seeds, but the quail and squirrels wiped us out. Then we replanted with tomatoes, peppers, corn, eggplant, beets, and Swiss chard. The tomatoes are delicious au naturelle, and we had some of the peppers in Philly cheesesteaks Monday. Last Thursday we enjoyed the first of the chard in this recipe. We harvested only the outer leaves, so there should be lot more to come.

 

Sautéed Swiss Chard

 

1 tablespoon olive oil

1 tablespoon butter

1/4 small red onion, sliced

1/2 tablespoon crushed garlic

1 bunch Swiss chard, stems sliced, leaves coarsely chopped separately

1 tablespoon fresh lemon juice

2 tablespoons grated Parmesan

 

In a large frying pan, sauté onion and garlic until fragrant. Stir in chard stems and heat, stirring, about 5 minutes. Add leaves and keep cooking until wilted. Toss with lemon juice, Parmesan, salt and pepper.